Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Friday, May 22, 2009
Heath Milk Chocolate Cookies
I think I should re-name this blog and start doing a daily cookie blog! I could make a different cookie everyday and probably never go through half of all of the ones I have flagged to make!
I had a bag of Heath Milk Chocolate Toffee Bits in my baking drawer forever and I was in the mood to bake. So I look on the back of the bag and there is a recipe for Heath Bits Peanut Butter Cookies and I thought that would be perfect....man was I right!
1/2 cup shortening
3/4 cup creamy peanut butter
1 1/4 cup brown sugar
3 tbl milk
1 tbl vanilla extract
1 1/2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp salt
Bag of Heath Toffee Bits (It called for only 1 cup and then you were to put some of them on top of each cookie before you baked but I didn't want to do that...so I didn't)
1/2 bag of milk chocolate chips (I added this)
Heat oven to 375.
Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg mixing only until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in toffee bits and chocolate chips.
Drop by heaping teaspons about 2 inches apart onto ungreased cookie sheet (I used the sil pad thingys). Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely.
Yields about 3 dozen.